{"id":4248,"date":"2021-05-25T19:25:42","date_gmt":"2021-05-25T18:25:42","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=4248"},"modified":"2021-05-25T19:25:42","modified_gmt":"2021-05-25T18:25:42","slug":"megvaltoztak-a-halfogyasztasi-szokasaink-halaszkert-etterem","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/megvaltoztak-a-halfogyasztasi-szokasaink-halaszkert-etterem\/","title":{"rendered":"Our fish consumption habits have changed - Fish Garden Restaurant"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

The fish restaurant near the border in Mosonmagyar\u00f3v\u00e1r is full of Hungarian guests. They prepare more than 40 different kinds of fish dishes, which the guests can't get tired of and keep coming back.<\/strong><\/p>\n\n\n\n

Regulars like to dine here on Sundays because the food is delicious - that's the secret. The tavern can seat 130 people comfortably and the restaurant is divided into three parts, an interior, an exterior and a tent with an old cart and lots of geraniums. You'd think it would be the haunt of foreigners, but the chef told me that it's where the Hungarian stomach feels most at home.<\/p>\n\n\n\n

\u201eThe Hungarians they love you <\/em>satiated!\u201d<\/span><\/strong><\/p>

<\/p><\/blockquote>\n\n\n\n

\"\"
G\u00e1bor Szikszai, chef.<\/figcaption><\/figure>\n\n\n\n

G\u00e1bor Szikszai, head chef: \u201eI have been working in the tavern for 12 years, but hal<\/a> is becoming more and more popular, which I would not have thought 5-6 years ago. It's no coincidence that we make a wide variety of them, as both the classic versions and our new ones are now popular. It is said to be an unforgettable inter-island fish juice<\/a>We give out a lot of it every month. We make our food a little differently catfish<\/a>paprikash, of which a lot is sold, and the popularity of the salmon<\/a>, in the increasingly popular camp of healthy lifestyle followers. \u201e<\/p><\/blockquote>\n\n\n\n

The chef told us that he is actually constantly innovating and experimenting in the kitchen. The team is very close-knit and family-oriented, so everyone does their job honestly and has time to come up with new dishes during the day. The menu is completely revamped every year, but seasonal specials are brought out every month.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

G\u00e1bor Szikszai, chef: \u201eIt's been a long-established method of mine to sneak a new recipe, a new dish or a new hal<\/a>type. When I'm running low, I try a new recipe, but if not, I don't push it any further. To my surprise, this was the cod<\/a>. This way I can experiment and learn about the tastes of my guests. \u201e<\/p><\/blockquote>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The chef revealed that he has wanted to be a chef for as long as he can remember. He learnt the trade early on and quickly got a job here. After working abroad, he returned home because he wanted to live at home. And his experience has shown that if you are hard-working, ambitious and constantly improving, you can get the respect here that you don't get elsewhere.<\/p>\n\n\n\n

\"\"
Fishing garden: the garden room. <\/figcaption><\/figure>\n\n\n\n

The freshness of the raw material is one of the most important factors<\/strong><\/h2>\n\n\n\n

G\u00e1bor Szikszai, chef: \u201eI learned early on that only fresh vegetables<\/a>gel, fish with meat<\/a>or you will find yourself with dissatisfied customers. We've been working with Matusz-Vad for a long time because they deliver fast and fresh. I order every two days because it is the most ideal. In addition to freshness, timing and a reliable supplier are very important, because that way we can plan ahead.<\/p><\/blockquote>\n\n\n\n

\n
\n

Why has fish consumption increased in Hungary?<\/strong><\/h2>\n<\/div>\n<\/div>\n\n\n\n

Despite the fact that we have river fish, more and more cooking methods, restaurants and chefs are helping us to get to know these types of fish. The majority of chefs say it's not even worth working with \u2019smelly\u2019 ingredients, or even starting to clean fish at all for those who aren't used to it, it just takes away from their enjoyment. The abundant supply of fish in fishmongers, wholesalers and retailers now gives us the opportunity to really enjoy delicious fish dishes every week. The healthy lifestyle campaign that has developed over recent years has helped a lot with all this. There are plenty of salmon<\/a>, marine fish<\/a>fillets and river fish, domestic fish are selling out of the shops. All it takes is a conscious diet, a good place to buy it and a perfect recipe.<\/p>\n\n\n\n

\"\"
Fishing garden: catfish stew.<\/figcaption><\/figure>\n\n\n\n

G\u00e1bor Szikszai: Catfish with cottage cheese and couscous - RECEPT!<\/p>\n\n\n\n

Cut into small pieces salon<\/a>melt the oil, then fry the diced onion in the fat and add the minced garlic at the end. Sprinkle the braised base with ground red pepper and add a little water. Add the diced tomatoes, diced peppers and salt and pepper to taste.<\/p>\n\n\n\n

Puree the whole stock or put it in a blender, then pour it back into the pot and bring it back to the boil. Add the pre-cut catfish fillets to this stock and cook for 5-7 minutes until the fish is cooked.<\/p>\n\n\n\n

Serve with freshly made cottage cheese choux, topped with fried bacon and fresh dill on top of the sour cream and cottage cheese.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n
\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

The fish restaurant near the border in Mosonmagyar\u00f3v\u00e1r is full of Hungarian guests. They prepare more than 40 different kinds of fish dishes, which the guests can't get tired of and keep coming back. Regulars like to dine here on Sundays because the cooking is delicious - that's the secret. The tavern can seat 130 people comfortably, and the restaurant is divided into three parts: an interior, an exterior and a<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":4253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[2],"class_list":["post-4248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hu","tag-blog"],"yoast_head":"\nMegv\u00e1ltoztak a halfogyaszt\u00e1si szok\u00e1saink \u2013 Hal\u00e1szkert \u00e9tterem - Matusz-Vad Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/megvaltoztak-a-halfogyasztasi-szokasaink-halaszkert-etterem\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Megv\u00e1ltoztak a halfogyaszt\u00e1si szok\u00e1saink \u2013 Hal\u00e1szkert \u00e9tterem\" \/>\n<meta property=\"og:description\" content=\"Magyar vend\u00e9gekt\u0151l hangos a hat\u00e1r melletti halascs\u00e1rda Mosonmagyar\u00f3v\u00e1ron. 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